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What Are You Eating Today?

Rhea

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Aha, I've got a plate of avocado toast in front of me right now. But I'm lazy, I let the coffeeshop make it for me.
LOL, I’m lazy, I wasn’t about to leave the house for mine.
Making it myself took 3 minutes to toast and 30 seconds to spread.
(I made the bread yesterday, that took 3 minutes of effort with the bread machine; I measure the ingredients, pour them in, hit start and walk away…)

Having a coffee shop make it for me would have required an eleven mile drive and a ten minute wait in line, and then an eleven mile drive home.

Home is definitely the lazy option here.

It is very good, nice and cooling, but its gotta have salt and pepper, and maybe a little tomato salsa. :)
Hmmm, that sounds good. I haven’t tried it with seasoning. Though I do like it when I add Reisling wine flour to the bread.
 

gmbteach

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New form of China Fashion,

fry some onion in a big pot until soft. Add chopped bacon, and some ground beef, and when softened a bit, add cabbage. cook until soft.

the proportions of each ingredient are up to you.

serve with rice and/or fresh bread.
 

steve_bank

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The kind of simple stuff I eat. Luch today.

I a;ws have tomato sauce, rie, and beans in the refrigerator.

Rice, beans, canned corn, and sauce heated in the microwave. A piece of bread on the side.

Nutritionally rice, beans, and corn are supposed to provide a complete protein. The combo does seem to give me an energy boost,
 

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My ancient ice cream maker died so I just got a new one. I have some cream coming in from a food delivery today. I will be making black berry ice cream, and later, some peach ice cream. Or perhaps egg nog ice cream. Or some peppermint ice cream. I have some sugar free cranberry juice and frozen raspberries. I wll be doing some sherbets later on in the week. Since I am diabetic, I have to avoid sugar. Sugar free ice creams around these parts seem to be mainly confined to vanilla and strawberry. I am looking at various flavoring extract sources. Rum, butter scotch, peach, etc.

Later on this month, sugar free pies.
 

Rhea

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Tonight hubby made this salmon dish from the NYTimes for us, served with herb roasted potatoes and asparagus

 

gmbteach

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Tonight hubby made this salmon dish from the NYTimes for us, served with herb roasted potatoes and asparagus

sounds amazing... Bilby doesn't eat Salmon, but I do.. maybe I could use the same sauce with Chicken for him, or a pork fillet. :D
 

Angry Floof

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I'm having beans and rice. It's one of my favorites. Sometimes the most simple dishes make delicious feasts, and I haven't had this for a while due to limitations in cooking. But I figured it out and now I'm ready to shovel it into my pie hole. I might have pancakes later to make the day perfect.
 

gmbteach

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I'm having beans and rice. It's one of my favorites. Sometimes the most simple dishes make delicious feasts, and I haven't had this for a while due to limitations in cooking. But I figured it out and now I'm ready to shovel it into my pie hole. I might have pancakes later to make the day perfect.
I have a Chorizo and Vegetable pasta sauce in the fridge that we were supposed to have last night. We are having it tonight, and I am chopping up left over roast pork and adding it to it as well, and serving it with Penne Pasta.
 

Angry Floof

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I'm having beans and rice. It's one of my favorites. Sometimes the most simple dishes make delicious feasts, and I haven't had this for a while due to limitations in cooking. But I figured it out and now I'm ready to shovel it into my pie hole. I might have pancakes later to make the day perfect.
I have a Chorizo and Vegetable pasta sauce in the fridge that we were supposed to have last night. We are having it tonight, and I am chopping up left over roast pork and adding it to it as well, and serving it with Penne Pasta.

*drool* omg that sounds wonderful.
 

gmbteach

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I'm having beans and rice. It's one of my favorites. Sometimes the most simple dishes make delicious feasts, and I haven't had this for a while due to limitations in cooking. But I figured it out and now I'm ready to shovel it into my pie hole. I might have pancakes later to make the day perfect.
I have a Chorizo and Vegetable pasta sauce in the fridge that we were supposed to have last night. We are having it tonight, and I am chopping up left over roast pork and adding it to it as well, and serving it with Penne Pasta.

*drool* omg that sounds wonderful.
Chorizo pasta is amazing. I cube up a chorizo sausage, add mushrooms, tomatoes and onion and cook it down, add some red wine (cab sav works really well)! Season and herb to taste. Sometimes I add diced bacon or ham.

unfortunately for @bilby , I won’t add the roast pork, instead I will make his sandwiches out of it. :)
 

Jimmy Higgins

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D86E5364-6E12-47B5-94AE-A5AEB05A0375.jpeg

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
 

gmbteach

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View attachment 38023

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
I love cauliflower, but someone, who shall remain nameless, does not. Nor does he like broccoli, Brussels sprouts, or other cool veg.

So I have taken to doing to lots of veg.

on a Sunday, I make my veg medley of cauliflower, broccoli etc, with zucchini, yellow squash, to, tomato and mushrooms, drizzle with a little oil and bake in the oven. I then portion them out into containers and stack in fridge, I can usually get 5 -7 portions, so 5 for lunches, and 2 spare For dinners.

for Bilby, I generally do potatoes and carrots, maybe with less and corn. I like these too, but as I am trying to lose weight, the medley version is so much less calorific.

hmm, maybe I can do the potato etc mixture on a Sunday as well, and do the same as I do!
 

Jimmy Higgins

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View attachment 38023

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
I love cauliflower, but someone, who shall remain nameless, does not. Nor does he like broccoli, Brussels sprouts, or other cool veg.

So I have taken to doing to lots of veg.

on a Sunday, I make my veg medley of cauliflower, broccoli etc, with zucchini, yellow squash, to, tomato and mushrooms, drizzle with a little oil and bake in the oven. I then portion them out into containers and stack in fridge, I can usually get 5 -7 portions, so 5 for lunches, and 2 spare For dinners.

for Bilby, I generally do potatoes and carrots, maybe with less and corn. I like these too, but as I am trying to lose weight, the medley version is so much less calorific.

hmm, maybe I can do the potato etc mixture on a Sunday as well, and do the same as I do!
I’d recommend trying this. The cauliflower isn’t pasta but when boiled then cooked in the cheese it pretty good. Again, not pasta, but much better than vegetarian ‘acceptable’.
 

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View attachment 38023

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
Recipe, please.
 

gmbteach

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View attachment 38023

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
I love cauliflower, but someone, who shall remain nameless, does not. Nor does he like broccoli, Brussels sprouts, or other cool veg.

So I have taken to doing to lots of veg.

on a Sunday, I make my veg medley of cauliflower, broccoli etc, with zucchini, yellow squash, to, tomato and mushrooms, drizzle with a little oil and bake in the oven. I then portion them out into containers and stack in fridge, I can usually get 5 -7 portions, so 5 for lunches, and 2 spare For dinners.

for Bilby, I generally do potatoes and carrots, maybe with less and corn. I like these too, but as I am trying to lose weight, the medley version is so much less calorific.

hmm, maybe I can do the potato etc mixture on a Sunday as well, and do the same as I do!
I’d recommend trying this. The cauliflower isn’t pasta but when boiled then cooked in the cheese it pretty good. Again, not pasta, but much better than vegetarian ‘acceptable’.
It looks like a tree so no go. But I will eat it. :)
 

Jimmy Higgins

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1 head of cauliflower, chopped into 1/2" bits

Cook that in boiling water 10 minutes. Dump... in colander (strainer... that plastic bowl thing with the slots or holes that you keep using as a mixing bowl and the wife gets pissed off about the mess you are making). Set aside... don't put it in the way of what you are doing.

In a sauce pan:

one tbsp butter
half tbsp oil (good luck finding one of those :D. I think all of my recipes from now on will be impossible measurements, like one heaping tbsp of vanilla)

Melt butter... oil already liquid.

Add three tbsp of flour. Mix.

Then add two cups of milk. Make sure to mix it properly while heating the roux (that is fancy French cooking talk for "milk with a little flour"... fucking French). I kept it covered. This bad boy thickens nicely. Once thick and you can coat a spoon with it... pull off burner. Add about 8 ounces of cheese, one quarter at a time. Whisk until melted. I recommend a sharp cheddar or a smokey gouda or a creamy nutty gouda. I tried adding Havarti, but didn't think it helped. I usually don't add so much flour, and I didn't need the fat to cream it up more. Best if you finely shred the cheese for melting quickness. The recipe calls for seasoning with salt and pepper, but only assholes do that. But see if you are getting the right flavor with the cheese mixture before continuing.

Put cauliflower in 13x9 dish. Then put cheese mixture on top of that, mix it around. Bake at 400 degrees (F style) for 10 minutes. Then if you want a crispier top, set it to broil for 2 to 4 minutes... I have an old oven (doesn't stop talking about the war and how things were so much better back when *roll eyes*), so if yours isn't as old, might just need 2 minutes. KEEP AN EYE ON IT!!!

Definitely needs bacon. The problem with the recipe as found was that it is very one dimensional and needs some added zip, though a smokey or creamy gouda would help there (I just used Havarti and Extra Sharp White Cheddar). Bacon (real would be better), maybe pepper flakes if you like heat, the flesh of Bobby Flay, personally I'm going to try home made parmesan crackers.

Important part, the oven is going to melt that cheese, so it needs to be served in a bowl and allowed to cool a bit, so the cheese thickens!
 

Jimmy Higgins

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Now that I think of it, might want to reduce the flour a little. The flour was coming through. Don't want to taste flour!
 

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On a mushroom soup kick lately.

White button mushrooms. 4 or 5 chopped up. 3 or 4 green onions chopped up. Put in microwavable mug, add a splash of olive oil and mix well. Microwave 3 minutes.

Add 1 can mushroom soup, fresh milk, stir well. Add a touch of curry powder. Microwave 3 minutes at 7 setting.

Goes well with garlic bread.
 

gmbteach

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Veg prep for the week!

Frozen Brussels sprouts, cauliflower and broccoli, together with fresh zucchini, broccoli, cauliflower, carrots and tomato! Drizzle with a little flavoured oil. Baked in the oven on 180C for about 45 minutes.

This is just for me! I hope it makes about 10 serves. Lunches and dinners. :)

8A46321C-E5D7-48CF-BD15-EA3E21DCD7A8.jpeg
 

Rhea

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That looks great gmb!

Tonight I made

Lentils in this delicious spiced oil, with lemon roasted broccoli. I used paneer cheese instead of feta.

Really good!
 

Jimmy Higgins

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On a mushroom soup kick lately.

White button mushrooms.
... hard stop. White button? Sounds pedestrian. Unless a mushroom has more than three syllables in its name, shouldn't be included in a recipe. ;)

That is why I would recommend oyster mushrooms.

...

...

... two syllables in its name.
 

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steve_bank

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Tonight cold coked vegetables from the fridge with steamed chicken and tomatoes.

I keep small pieces of chicken bagged in the freezer. To thaw it out I put the the bag in a pan of hot water with the faucet dribbling hot water. Takes about 10 minutes.

I like steamed salmon. I keep canned salmon on hand for emergency food and to have with salads and with rice for an easy meal.
 

gmbteach

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Tonight we are having:

pork mince mixed with caramelised onions, formed into cylinderical form, baked in the oven, served with thinly sliced potatoes, onion, mushrooms and bacon, topped with cheese and baked in the oven……



aka - bangers and potato bake.
 

steve_bank

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I had left over stir fried eggplant. I mixed it with scrambled eggs, a good combo.
 

Angry Floof

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Pancakes. Ever since the surgery, my diet has gone feral. With so much stress and pain, I've been comfort eating like crazy, things I haven't eaten in years I'm now eating daily, like pancakes.

Years ago I cut out sugar and drastically reduced other refined carbs and potatoes from my diet, only occasionally eating sweets or white bread or whatever. I'm still using zero sugar sweeteners for tea and sugar free syrup on my pancakes, but since the surgery, it's been cream of wheat, rice pudding, pan cakes, mashed potatoes, and white rice.

So now I'm eating up all the "bad" foods I have on hand while reintroducing the healthier foods I also love like brown rice, whole wheat pasta, and low carb or whole grain bread. Lots more beans and greens, too.

But meanwhile, pancakes. Got lots of pancake mix to get through. Oh, my goodness, how terrible. :)
 

Jimmy Higgins

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View attachment 38023

Cauliflower and cheese. This works very well. I recommend cut up bacon for meat eaters or Morningstar bacon for vegatarians. Next time I make it, I’ll also want to bake parmesean cheese in the oven into a cracker, then crumble it into the mixture to provide more texture. Even when rich in cheese, this thing is low cal.

Did require some cooling after baking to rethicken.
Went with the Paradiso creamy gouda (I think I've mentioned it before in this thread) for Bunny Day. I cut the flour down a half tablespoon. No bacon, mostly vegetarians eating thing. The flavor was great and the texture was better, not as gritty with a little less flour. .
 

steve_bank

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Scrambled eggs, rice, lentils, tomato sauce for breakfast.
 

TomC

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Earlier this afternoon, I got Doug to describe what he wanted for dinner. A tuna casserole with corn instead of peas.
So I made it.

Now I can make a huge shrimp skillet with enough garlic to blow up the county. It's like shrimp scampi, only more garlic. And I'm putting a ton of cauliflower in the rice I'm pouring it on.

I don't like tuna.
He doesn't like shrimp, garlic, rice, or cauliflower.

It's perfect.
Tom
 

TomC

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What yummy thing have you fixed lately? Or considered? Or are planning.

Social relevance would add spice to your story.
Tom
 

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Dinner tonight, soup. I have some frozen Korean style chicken wontons. I tossed 6 of them in a mug and added a dash of olive oil. I trimmed and cut up about 6 green onions and added that and microwaved 3 minutes. I had a can of chicken and rice soup. Walmart store brand. I added that to my wontons. I added a bit of chicken bullion, some curry and ginger. Back into the micro wave 3 minutes.

Tomorrow I have a Walmart order coming. More mushrooms, milk and mushroom soup. And green onions. And ice cream makings. I will first try some egg nog ice cream, maybe with some cherries. I have a package of frozen raspberries for sherbet. With eggs, I can try to get my waffle cone maker going again. Sugar free cocoa waffle cones. Walnut flavored cones.
 

steve_bank

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Breakfast

Boiled potatoes from the refrigerator fired in oil wit garlic and onions. Seasoned with black pepper, chile powder, and cumin. Add a cold boiled egg.

If I had some cooked groubd beef I woud have added it in, or summer sausage.

With pre cooked potatoes and eggs about 10 minutes to prepare. Easy cleanup of my non stick pan.
 

gmbteach

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I have been experimenting lately with bean recipes.

today I have two pots on the go.

one is entirely plant based - canned four bean mix, half a can of lentils, two onions, 4 tomatoes, a carrot, capsicum, mushrooms and zucchini.

the other one is as above, with berlotti beans and fogliola beans and ham hock meat added.

they are both on a low simmer, and we will see how They go, giving them a stir about every 20 minutes.
 

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Had the first rhubarb of the season. Made it like a pie filling and chilled it overnight in the fridge. Topped it with frozen blueberries and a bit of maple syrup. Cold and sweet, perfect break for a hot summery day.
 

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In a 50 mile radius of me, rhubarb is utterly unknown and unobtainable. Nor does it grow well in this heat and humidity. That's Yankee food!
 

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I've got some pork loin cutlets marinating in italian dressing and garlic. Going to cook them up tomorrow for dinner.
 

T.G.G. Moogly

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In a 50 mile radius of me, rhubarb is utterly unknown and unobtainable. Nor does it grow well in this heat and humidity. That's Yankee food!
That would be very true of rhubarb. But I see you had some refried beans, one of my favorites. I prefer the traditional ones from Trader Joes, beans, salt and water. I usually eat half a can at a sitting and finished a can yesterday.
 

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In a 50 mile radius of me, rhubarb is utterly unknown and unobtainable. Nor does it grow well in this heat and humidity. That's Yankee food!
If by Yankee you mean North and Central Texas, then I guess we're Yankees. Rhubarb is not all that common here, granted, but it's available if you know where to look, and it's certainly not unknown. Strawberry Rhubarb pie! mmmm.
 

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I am meal prepping for the week.

I have chopped and steamed 5 serves of a veg medley consisting of a carrot, about a dozen Brussels sprouts, a half a cauliflower, a medium head of broccoli and 2 zucchini.

I have also chopped and boxed a 1/4 of a watermelon and a pineapple.

with a small tub of lowfat fruit yoghurt, my lunches are set.

I am waiting for Bilby to get up so I know how many days of sandwiches does he want and so I know how many hot meals to make. i am making a chorizo mix. It’s 350 g each of chorizo sausages and ham, 500g of grape tomatoes, 600g of vine ripened tomatoes, a tin of chopped tomatoes, 200g of tomato paste, about 200ml of red wine and 450 g of chunky chopped capsicum. It’s simmering away to reduce slightly, and I will cook up a heap of pasta and freeze some of the meals, and we can have the rest for dinner through the week.

meal prepping has helped keep my sanity while working full time on class.
 

bilby

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In a 50 mile radius of me, rhubarb is utterly unknown and unobtainable. Nor does it grow well in this heat and humidity. That's Yankee food!
If by Yankee you mean North and Central Texas, then I guess we're Yankees. Rhubarb is not all that common here, granted, but it's available if you know where to look, and it's certainly not unknown. Strawberry Rhubarb pie! mmmm.
Rhubarb likes a cold, damp climate. It’s native habitat is Siberia.

I grew up in the ‘Rhubarb triangle’, an area bounded by the cities of Leeds, Bradford, and Wakefield, which at one time produced more than 90% of the world’s commercially grown rhubarb.

They ‘force’ rhubarb in darkened sheds to make it grow quickly, and it grows so fast that you can actually hear it - it makes an odd creaking sound.
 
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